Venture into a world of vibrant flavors with this hearty and aromatic Chickpea and Spinach Curry. Originating from the rich culinary heritage of Indian cuisine, this dish encapsulates the essence of comfort food while offering a nutritious punch.

While traditionally enjoyed as a vegetarian main course, its appeal transcends dietary preferences, making it a beloved choice for anyone seeking a satisfying meal.

Crafting this curry is a delightful journey through a symphony of spices and textures. From the earthy warmth of cumin seeds to the zing of fresh ginger and garlic, each ingredient plays a crucial role in building layers of complexity.

The creamy chickpeas and tender spinach, enveloped in a luscious tomato-based sauce, create a harmonious union that is both filling and wholesome.

Despite its exotic allure, this recipe is surprisingly simple to execute, making it an ideal choice for both novice and seasoned cooks alike. With just a handful of pantry staples and a bit of culinary finesse, you can whip up a batch of this comforting curry to delight your taste buds and nourish your body.

Expert Tip: Experiment with different spice blends or add a pinch of your favorite herbs to tailor the flavor profile to your liking.

Ingredients

Oil: Adds richness and depth to the curry, helping to sauté the aromatics and spices.

Onion: Provides a savory base and adds sweetness to balance the spices.

Garlic: Infuses the dish with aromatic flavor and enhances the overall taste profile.

Ginger: Adds a subtle heat and brightens the flavors of the dish.

Cumin Seeds: Delivers a warm, nutty flavor and adds depth to the curry.

Coriander Powder: Offers a citrusy, earthy flavor that complements the other spices.

Turmeric: Lends a vibrant golden hue and adds a warm, slightly bitter flavor.

Chilli Powder: Adds heat and a kick of spice, adjustable based on personal preference.

Chickpeas: Serve as the protein-rich star of the dish, providing a hearty and satisfying texture.

Spinach: Adds freshness, color, and a boost of nutrients to the curry.

Canned Tomatoes: Form the base of the sauce, providing acidity and sweetness.

Salt: Enhances the flavors of the dish and balances the spices.

Black Pepper: Adds a subtle heat and complements the other spices.

Garam Masala: Infuses the curry with warm, aromatic notes and ties the flavors together.

Coriander (Cilantro): Used as a garnish to add freshness and brightness to the finished dish.

Expert Tip: Don’t skip the step of toasting the cumin seeds before adding the onions. This helps to release their aromatic oils and enhances their flavor.

Serving Suggestions

• Serve the Chickpea and Spinach Curry over a bed of fluffy rice for a complete and satisfying meal.
• Accompany the curry with warm naan bread or crusty baguette to soak up the flavorful sauce.
• For a lighter option, pair the curry with quinoa or couscous for a nutritious twist.
• Garnish the dish with a sprinkle of fresh cilantro leaves for a pop of color and added freshness.

Expert Tip: For extra creaminess, you can add a splash of coconut milk or cream towards the end of cooking.

Frequently Asked Questions

How spicy is this curry?

The spiciness of the curry can be adjusted to suit your taste preferences by varying the amount of chili powder added. Start with a small amount and gradually increase according to your desired level of heat.

Can I use fresh tomatoes instead of canned?

Yes, you can substitute fresh tomatoes for canned ones. Simply chop fresh tomatoes and cook them down until they form a thick sauce-like consistency.

Can I make this curry ahead of time?

Absolutely! This curry actually tastes even better the next day as the flavors have had time to meld together. Store it in an airtight container in the refrigerator for up to 3-4 days or freeze for longer storage.

Is this recipe gluten-free?

Yes, this Chickpea and Spinach Curry recipe is naturally gluten-free, making it suitable for individuals with gluten sensitivities or allergies.

Can I add other vegetables to this curry?

Certainly! Feel free to customize the recipe by adding your favorite vegetables such as bell peppers, carrots, or potatoes for extra flavor and nutrition.

Check Out These Other Recipes

Here are some more recipes for you to enjoy! If you my recipes don’t forget to rate and leave a comment.

• Potato and Spinach
• Coconut Chickpea Curry
• Chickpea Salad
• Simple Chickpea Salad
• Creamy Coconut Chickpea Curry

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter and YouTube. Don’t forget to tag me @CookwithNabeela in your recipe photos!

Chickpea & Spinach Curry

by Nabeela Kauser

Craving something hearty, healthy, and downright delish? Look no further than this chickpea and spinach curry. It’s the go-to comfort food that not only satisfies your taste buds but also nourishes your body.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Dinner, Main Course

Cuisine Indian, Pakistani

Servings 4

Calories 210 kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 2 tbsp Oil
• ▢ 1 Onion Finely chopped
• ▢ 3 cloves Garlic Minced
• ▢ 1 tsp Ginger Grated
• ▢ 1 tsp Cumin Seeds
• ▢ 1 tsp Coriander Powder
• ▢ 1/2 tsp Turmeric
• ▢ 1/2 tsp Chilli Powder Adjust to taste
• ▢ 400 g Chickpeas Canned
• ▢ 100 g Spinach Washed and chopped
• ▢ 400 g Canned Tomatoes
• ▢ 1 tsp Salt Adjust to taste
• ▢ 1/2 tsp Black Pepper
• ▢ 1 tsp Garam Masala
• ▢ Coriander For garnish

Instructions

• Heat the vegetable oil in a large pot over medium heat.
• Add the cumin seeds and let them sizzle for about 20 seconds until fragrant.
• Add the chopped onions and sauté until they turn golden brown, about 5-6 minutes.
• Stir in the minced garlic and grated ginger. Cook for an additional 1-2 minutes until the raw smell disappears.
• Add the ground coriander, turmeric, and chili powder. Stir well to coat the onions with the spices.
• Pour in the canned diced tomatoes and cook for 5-6 minutes, allowing the tomatoes to break down and the flavours to meld.
• Add the drained chickpeas to the pot. Stir to combine them with the tomato and spice mixture.
• Pour in about 250ml water. Stir, cover the pot, and let the mixture simmer for about 10 minutes.
• Gradually add the chopped spinach to the pot, stirring until it wilts down.
• Season the curry with salt, black pepper, and garam masala. Adjust the seasoning according to your taste preferences.
• Simmer the curry for an additional 5-7 minutes, allowing the flavours to develop and the spinach to cook fully.
• Once the curry is well-combined and the flavours have melded, remove it from heat.
• Serve the chickpea and spinach curry over cooked rice or with your favourite bread. Garnish with fresh cilantro.

Notes

Feel free to adjust the chilli powder according to your preferred level of spiciness.

You can customise the recipe by adding other vegetables like bell peppers or carrots if desired.

Nutritional facts:

The provision of nutritional information is done merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 210kcalCarbohydrates: 26gProtein: 8gFat: 10gSaturated Fat: 1gTrans Fat: 0.03gSodium: 1018mgPotassium: 658mgFibre: 8gSugar: 6gVitamin A: 2657IUVitamin C: 19mgCalcium: 115mgIron: 4mg

Keyword Chickpeas, Cooking, Curry, Food, Lentils, Palak, Recipe, Saag, Spinach, Vegan, Vegetarian

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